Brown sugar cake is the simplest way to make, with a sweet filling and a fluffy crust, which is perfect for breakfast

The most unforgettable thing in my memory is the brown sugar dough cake made by my mother, the crust is sweet and soft, the brown sugar filling becomes thicker with flour, and it will not flow and burn the mouth, and the sugar filling is more fragrant because of the addition of crushed sesame seeds, because it is a dough cake, it is easy to digest when eaten, and the dough cake made by mastering the tricks will not be hard even if the crust is cold, friends who like it can try it!

Add 5g of yeast and 15g of sugar to the prepared warm water, stir well, add sugar to promote yeast fermentation;

Then use the yeast water to mix the dough, stir while pouring, stir into a dough flocculent, knead it into a smooth and soft dough, the pie crust will be softer in this way, and the kneaded dough will be put aside to rise to 2 times the size;

When we wake up, we will prepare brown sugar filling, 80g of brown sugar, 30g of flour, an appropriate amount of crushed black sesame seeds, add some chopped sesame seeds, so that the sugar filling tastes more fragrant, and you can not add it if you don't have it;

The wake-up dough has rich honeycomb holes, we take out the dough, re-knead and exhaust, knead it into long strips, and cut it into evenly sized dough, because it is a small cake, the dough does not need to be too big, it can be slightly larger than the dumpling dough;

Take a dough agent, put it in the palm of your hand and make it round, then poke a hole in the middle, and use your thumb to round and make the hole bigger;

Then put in an appropriate amount of brown sugar filling, tighten the mouth, close the mouth downward, buckle it upside down on the board, and then gently press it flat, use a rolling pin to roll it out slightly and roll it round, the thickness is about 8 mm, not too thin, so as not to leak out the sugar filling;

After it is done, put it aside and let it rise again for 15 minutes, and after waking up, the cake blank will be picked up lightly;

Preheat the electric baking pan, brush a little cooking oil, put the finished cake blank in, brush the surface with oil to lock in the moisture, cover the lid, and simmer for 2 minutes;

When the bottom surface is slightly yellow, you can turn it over, cover the lid and continue to burn, burn until the 2 sides are golden, press the cake, it can rebound quickly, it means that it is cooked, and it can be cooked;

Summary of the practice of brown sugar dough cakes:

1. Raw materials: 500g of flour, 280ml of warm water, 5g of yeast, 15g of sugar, 80g of brown sugar, 30g of flour, crushed black sesame seeds;

2. Adding flour to brown sugar can prevent the brown sugar filling from flowing;

3. The whole process is small and easy to burn;

4. If there is no crushed sesame seeds, you can also use cooked black sesame seeds instead;